How to Deal with the Difference of Color on the Surface of Paper

The color difference between cardboard, liner, teaboard and whiteboard is large. Even if the same batch of whiteboard or single coated whiteboard is processed by corrugated cardboard, the speed of the production machine is different and the heat of the whiteboard is different. Different, the whiteness will also change, there will be a decrease in whiteness or grayed out; resulting in a difference in the whiteness of the same batch of products, and the whiteness of the printed white paper after printing with an offset press is still good Therefore, the white corrugated paper board processed by corrugated board line is used to print the ink on the ink machine. The selected ink is preferably a little deeper than the offset printing machine, so that the contrast of the printed pattern can be improved, and the color is also bright. In addition, even if the same type of the same company is used, different batches of base paper products may have different hue differences, such as whiteness of white paper, which is 75% or more, and whiteness of coated white paper is more than 75%. However, different batches of whiteboard paper will have the first partial blue, some yellow. In order to ensure the same color of your own batch of products, you should use the same batch of raw paper to print the same batch of products. However, when the number of raw papers in the same batch is not enough, even if different batches of raw papers are to be used, the color difference between the raw papers between batches and batches should also be taken into account, and the products printed in different batches of base papers should be marked to distinguish them. In order to ensure the consistency of the color of the molded product.

Source: China Packaging Magazine

The whole coffee beans are ground, also known as milling, to facilitate the brewing process.

The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans that are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Due to the importance of a grind's fineness, a uniform grind is highly desirable.

If a brewing method is used in which the time of exposure of the ground coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces coffee of equal flavor yet uses less ground coffee. A blade grinder does not cause frictional heat buildup in the ground coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening.

Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing.

Spent coffee grinds can be reused for hair care or skin care as well as in the garden. These can also be used as biodiesel fuel.

There are four methods of grinding coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.

Coffee Grinder

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